How to control potential unsafe problems in cooking

Gutter oil, additives, Sudan dyes, fake pigs, beef and mutton, all kinds of magical and all-powerful seasonings, it is estimated that we have listened numbly, and it is not strange. From big brand chain restaurants to small street snacks for ordinary people, there seems to be no one that can make us feel at ease.

However, there are still some companies that have come out of the mud and are not stained, sticking to the tradition of century-old stores, and can still stand under the strong competitive pressure of modern society.

In Yangzhou, there is a tea house, which has always adhered to its own "food safety economy". It has extremely strict control over raw materials, and must go to the place of origin to find sources and channels, pay attention to the disinfection and safety of tableware in the restaurant, and the time and personnel operation of each bowl and each pair of chopsticks are well documented. When each dish is served, there is a head chef or division manager to check the quality and condition.

Because of this, it has been able to withstand a hundred years of wind and rain.

Food safety is of paramount importance, and it can have serious and irreversible consequences and negative impacts. Not only in terms of user experience, it can even ruin a well-known brand.

Food safety is the top priority of an enterprise's existence and the key to determining the survival of an enterprise.

Food is never absolutely safe! Food safety control is also a kind of risk management, which should be considered from multiple perspectives such as economic efficiency, cost, social expectations, and science.

So how can you control the food safety of a restaurant? How to grasp it? Where to start? Let's take a closer look.

1. Personnel management.

1.Grooming and health checks. This means that employees must have a health certificate, have no symptoms of infectious diseases during work, and are not allowed to wear any jewelry, hairnets, hats, masks, etc.

2.Wash your hands and disinfect your hands. Implement proper handwashing procedures, remember when you must wash your hands and disinfect them, and remind them to wash and disinfect them on the hour.

2. Equipment management.

1 Check to confirm the cleanliness of the equipment tools. Whether the equipment tools are free of mold and rust.

2. Check the operation status of the equipment. Including the performance and temperature control of the equipment, the temperature control of the product.

3 .Cleaning and disinfection of equipment.

3. Material management.

1.Check the quality of the ingredients and the expiration date. Ensure the qualifications of the procurement channels and store the ingredients correctly.

2.Avoid cross-contamination of food. There are many channels of cross-contamination of food, which can be caused by food processors, through contact between processing environments, tools, and food.

3.Do a good job of protecting food ingredients from foreign bodies.

4.Processing of special ingredients. It is necessary to set up special personnel and posts, and to personally supervise and confirm.

5.Use of food additives. Dedicated counters, strictly control the use.

Fourth, environmental management.

1.Garbage disposal in the kitchen. It is necessary to properly equip and prevent garbage bins, avoid direct contact with garbage bins with hands and limbs, and clean up garbage bins in time.

2.Prevention and treatment of pest infestations. If signs are found, they should be dealt with in a timely manner, and professionals should be dealt with in a timely manner, and avoid using insecticide baits without permission.

The above are the points that need to be paid attention to in terms of hygiene and safety when operating a restaurant, each of which has a specific process and rules that need to be followed, and how to do it

If you have, if you usually cook, pay attention to a point, for example, for each episode, you must turn off the switch last night, and there is also such as leakage problem.

I feel that when watching others cook, I think it is very simple, that is, put the vegetables first, then put some seasonings, and stir-fry to make very delicious dishes, but it is difficult to make them yourself, and I can't grasp the amount of salt and sugar.

When cooking, I often don't know how much water to put in, which is the most difficult problem for me to learn to cook.

I feel that when watching others cook, I think it is very simple, that is, put the vegetables first, then put some seasonings, and stir-fry to make very delicious dishes, but it is difficult to make them yourself, and I can't grasp the amount of salt and sugar.

When cooking, I often don't know how much water to put in, which is the most difficult problem for me to learn to cook.

I probably don't know how to mix and match various ingredients, because many foods can't be used together, and I lack experimental experience, so it's particularly difficult to get started.

A lot of problems, I don't know whether to put salt or soy sauce first when cooking, I don't know how much salt to put or how much soy sauce to put in, my mother cooks very deliciously, but I don't know why I didn't inherit her genes.

(1) Cooking oil should be appropriate.

Excessive fat intake is an important factor in obesity and hypertension.

1.Clay pot - Soup, old fire soup boils all ingredients together for 2 to 3 hours, Chinese like to drink old fire soup.

Pros - Beneficial Luo.

Disadvantages - fire.

2.Steaming - general fresh fish Meat can be steamed, fresh fish have (freshwater fish: osmanthus fish, big fish, grass carp, bamboo shoot fish) (saltwater fish:

Shiban, Duck, Cangyu, Yellow Croaker, Standing Fish, etc.) Steaming method: Wash the fish and marinate it with a little salt for a while, set aside the ginger and green onions, put it on the steaming partition with boiling water, put the fish on the dish and get covered, generally 10 taels of fish are steamed for about 8-10 minutes, after steaming, the fish water is poured into the water, the oil is heated and the oil is boiled and the shredded green onion is immediately put into the boiling oil and fried, the oil ginger and green onion are poured on the fish, and a little soy sauce is added.

Pros - fresh and healthy Luo.

Cons - Buying fresh fish can sometimes be expensive.

Pan-fried - Generally, frozen fish should be fried, the same method as steamed fish is used to treat fish, but the fried fish should be salted with more salt, heat to obtain oil and ginger slices, wipe the fish body dry, fry over high heat, and fry until golden brown.

Advantages - The advantage of frying over high heat is that the outside is crispy, and the fish meat is not good inside.

Disadvantage - it is not a good hot air.

Stir-fry - You can stir-fry any ingredient of food, it is best to stir-fry it over high heat, and stir-fry the food first to get gas.

Pros - greedy for it, fun and enough to get angry.

Cons - too greasy.

Baking - If you know the whole thing, you don't wash the lining cake shop, and you don't know how many things you know, but you know the advantages and disadvantages.

Advantages - Knowing the whole and using it is Lakra.

Disadvantage - eating too much will be sluggish, steaming & frying & stir-frying is more commonly used. Cook can make soup but cook the other things will have no taste...Steamed fish, healthy.

Fry the fish. Good but hot. Stir-fry can be a lot of wild, not too healthy.

Reference: me,